| 摘要 |
Microorganism of the species Lactococcus lactis ssp. lactis CECT 4478, which can be used for the manufacture of cheese. The microorganism in question is selected from strains isolated from milk and cheeses indigenous to the island of Fuerteventura, which can be used especially for the manufacture of goat cheese. This microorganism is a Lactococcus lactis ssp. lactis CECT 4478 with an acidifying activity suitable for the manufacture of cheese and which, together with lactobacilli and leuconostocs, gives rise to a cheese with a characteristic odour and taste and with regular eyes distributed throughout its body. This cheese is made from pasteurized milk, especially goat milk, to which is added a mixture of microorganisms in which the greater proportion is Lactococcus lactis ssp. lactis CECT 4478, in a proportion of 82%, together with Lactobacillus casei ssp. casei, Lactobacillus plantarum and Leuconostoc mesenteroides ssp. dextranicum, each in a proportion of 6%.
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